Lipid oxidation in frozen, mechanically deboned turkey meat as affected by packaging parameters and storage conditions

Poultry Science

Volumn 83, Issue 7, 2004, Pages 1240-1248

  Pettersen, M K ^a   Mielnik, M B ^b   Eie, T ^b   Skrede, G ^b   Nilsson, A ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Antioxidant; Mechanically deboned turkey meat; Packaging material; Rancidity; Volatile

Indexed keywords

ANIMALIA; AVES; MELEAGRIS GALLOPAVO;

EID: 4444253772     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/83.7.1240     Document Type: Article

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